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Breaded Chicken Cutlets with Deconstructed Guacamole

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Breaded chicken cutlets cooked in a skillet topped with everything I normally add to my guacamole – sliced avocado, tomatoes, cilantro, red onion and lime juice. Some jalapeño slices on top would be great!

Baked Chicken Cutlets with Deconstructed Guacamole
Chicken Cutlets with Deconstructed Guacamole

We eat chicken a few times a week, and this one is certainly one of my quick go-to’s. I usually lightly pan fry, but you can also make it in the air fryer, I have directions for both. Other chicken cutlet recipes I love are Chicken Cutlet Caprese Salad, Grilled Bruschetta Chicken and grilled Chicken with Spinach and Melted Mozzarella.

This was one of those meals that came together by cleaning out my fridge. Don’t you love those nights? It almost makes me feel like I’m on Chopped, without the cameras, strange ingredients or time limit. I seasoned the chicken with some Latin spices and loved how this turned out.

How To Serve

You could even serve it over some chopped lettuce to make it a big salad, over cauliflower rice, or even serve it with rice and beans on the side.

Variations

  • Swap the Protein – This would also be great with fish fillet or turkey cutlets in place of chicken breast.
  • Use the air fryer – if you want to use less oil, you can make the cutlets in the air fryer, simply spritz the chicken with non-aerosol olive oil spray such as this one (affil link).

Baked Chicken Cutlets with Deconstructed Guacamole

More Chicken Breast Recipes You Might Enjoy:

Breaded Chicken Cutlets with Deconstructed Guacamole

5 from 12 votes
5
Cals:286
Protein:31
Carbs:12
Fat:13
Breaded chicken cutlets cooked in the skillet topped with everything I normally add to my guacamole – sliced avocado, tomatoes, cilantro, red onion and lime juice.
Course: Dinner
Cuisine: American
Breaded chicken cutlets topped with everything I normally add to my guacamole – sliced avocado, tomatoes, cilantro, red onion and lime juice. 7 Smart Points • 286 calories
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Yield: 4 Servings
Serving Size: 1 piece chicken, 1 oz avocado plus toppings

Ingredients

For The Chicken:

  • 2 8 ounce boneless chicken breasts cut in half lengthwise to make 4 thinner cutlets
  • 1/4 teaspoon seasoned salt such as adobo seasoning
  • 2 large egg whites beaten
  • 1/2 teaspoon Sazon homemade or packaged
  • 1/2 cup seasoned breadcrumbs or gluten-free crumbs
  • 1 -1/2 tbsp olive oil

For the Deconstructed Guacamole:

  • 4 ounces avocado from 1 small Hass
  • 1 cup grape tomatoes halved
  • 1/4 cup slivered red onion
  • 1/4 cup cilantro leaves
  • 1/4 teaspoon kosher salt and black pepper
  • 1/4 teaspoon cumin
  • juice of 1/2 lime
  • 4 lime wedges for serving

Instructions

  • Season cutlets with seasoned salt. Place bread crumbs in a shallow bowl. In another bowl beat egg whites sazon together. Dip chicken cutlets in egg whites, then breadcrumb mixture, shaking off excess.
  • Heat a large nonstick frying pan on medium heat. Add the olive oil. When hot add the cutlets and cook about 6 minutes on each side, until golden brown and cooked through.
  • In a large bowl combine the avocado, red onion, tomato, cilantro, salt, pepper, cumin, and lime juice. Gently toss and serve over the chicken with additional lime wedges.

Air Fryer Method

  • Air fry in batches 400F 6 to 7 minutes turning halfway, until the crumbs are golden brown and the center is no longer pink. 

Last Step:

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Video

Nutrition

Serving: 1 piece chicken, 1 oz avocado plus toppings, Calories: 286 kcal, Carbohydrates: 12 g, Protein: 31 g, Fat: 13 g, Saturated Fat: 2 g, Cholesterol: 83 mg, Sodium: 568 mg, Fiber: 3 g, Sugar: 1 g

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78 comments on “Breaded Chicken Cutlets with Deconstructed Guacamole”

  1. Avatar photo
    Mary Lou Skeens

    This is so easy and so good! I air fried the chicken cutlets and I topped it with arugula and the guacamole mix and drizzled it with EVOO, lime juice and a little salt. OMG! Definitely will be a weeknight go to!

  2. Great recipe, easy & healthy with great taste. I used whole eggs, because I prefer the nutrition from the yolks.

  3. Avatar photo
    Mary Lou Skeens

    I’ve made this several times and always great! This time I made a salad with romaine, tomatoes, avocado and red onion. I made a dressing of olive oil, lime juice, salt, pepper and cumin. This will be my go to dinner!

    1. You can use this recipe to make the chicken cutlet- https://www.skinnytaste.com/air-fryer-chicken-milanese/

  4. I love this recipe, can the chicken be done in an air fryer? I just bought one and can’t wait to try it out

  5. Wow! My kiddos took one bite each and said, “This is a make-again! ” Husband was extremely pleased too. I made the sazon minus the turmeric and it was still great. I also only had unseasoned bread crumbs on hand and whole wheat panko as well so I did a 50/50 mix and added chili powder and smoked paprika…fantastic! A tip for those who shy away from red onion: My mom always slices her red onion and then soaks it in ice water to take off the bite, and I’m usually in such a hurry that I forget. I finally remembered and it makes a huge difference! I just soaked it first thing before starting anything else and by the time I tossed the deconstructed guac, it was perfect!

  6. This is one of our absolute favorite dishes! We love the salad and the chicken! I cheat a little bit, and use thin sliced breasts so I don’t have to split two breasts, and for cooking I do two at a time. I use half the oil on the first half, and half the oil on the second half. I think this allows for a better crisp on the chicken. It is a true winner, and if I were not so picky my husband would agree to this every week! 

  7. 1) I’m a huge fan and am eager to try this next week. I’ve been wanting to try doing something with chicken cutlets for a while since it seems to come up for some really great sounding recipes. Time to finally bite the bullet!
    2) I hate to be a grammar nazi but under Ingredients, you may want to correct the spelling of lengthwise (missing the n)
    Keep up the great work!